Pista popsical recipe | Pistachio snake recipe

Pista Popsical is one of the summer behaviors that are very refreshed and tasty. This is nothing, but taste with snow pistachios of frozen milk, essence for the aroma of that walnut. The creamy taste with the taste of pistachio makes it more special than the normal ice pop.

In the hot afternoon, I think nothing is a cold homemade popsical beats. It is very easy to prepare, just some materials are needed and children always ask for another. This is a good idea to make pistol popsical family after heavy lunch on weekends to surprise the weekend.

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About pistachio popsical

Pistachio popsical is a frozen milk -based dessert with pistachios. It is very common to make such ice pop during summer because it cools the body and relieves heat. Pistachio adds a walnut taste and also gives light green color that makes it very attractive to see.

In India, pistachio milkshake or pistachio milk is already very popular, so it is natural to turn it into popsical. The taste is creamy, walnuts and not too heavy, so you can even have two without feeling very full. Pista kulfi and pistachio ice cream are other popular variations, but it is more simple to make.

If you grind them thick, the texture is smooth with small crunchy bite of pistachios. If you add pista essence then it also gives strong aroma and light colors. Some people also like to add cardamom, but I usually keep it plain so that the taste of pistachio is high.

I usually give this pista popsical on weekend or when children leave. It takes hard to prepare it, only the wait for the cold is long. But once it is ready, happy faces make it worth time.

Pista popsical material

• Milk – I added full cream milk here because it gives popsicals a creamy texture. You can also use toned milk but it will not be very creamy.
• Pistachios – Fresh pistachios give the taste of walnut and light crunch here. I usually grind them roughly, if you like smooth texture you can fix it. If pistachios are not available, you can change with cashews or almonds.
• Pista essence – I have used pistachio essence that adds very strong taste and light green.
• Sugar – Regular white sugar works well and is easily mixed in milk. You can also use sugarcane sugar or brown sugar but the taste will change slightly.
• Masala powder – I usually do not add but a little Ilimom powder can be mixed for extra aroma. It adds well with the taste of pistachio.

Why does this recipe works

• This recipe is very easy to make and only some simple materials are required.
• This popsical is light and cool, but still has good creamy taste.
• This recipe suits both children as well as adults.
• You can easily adapt it to a rich version with cardamom or even saffron.
• This recipe is a perfect summer dessert that can be stored and enjoyed anytime.

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How to make pistol popsical step by step

1. Milk and boil for 5 minutes until the milk is reduced. Then cool completely and add sugar.

2. Mix pistachio essence and well.

3. Mix well, set one side.

4. Mix pistachio powder for milk and well. Meet it well. The mixture to the rim in popsical molds or in any tea leaves.

5. Wrapping it with aluminum foil, carefully pierce with a knife, then insert the icecream stick. Unloud you can also close it with a lid of your popsical mold. Take it out for at least 8 hrs.then and carefully drive the outer surface under tap water.

Serve immediately!

Expert tips

• Milk option – I have used full cream milk but if you like a lighter version you can use low -fat milk. Just note that the cream will be less.
• Pistachios – I usually grind it roughly so that a little walnut bites come in each chaat. You can grind very well for smooth texture popsical.
• cooling time – I always keep it overnight for the best result. A minimum of 6 hours is required to set popsicals well.
• Invaluable – I usually show the mold under the flowing water for a few seconds, then slowly take out the popsical. Do not force because it can break.
• Mold option – If you do not have popsical molds, you can use small paper cups or even steel tumbller. Just cover and put a stick in the center before the cold.

Service and storage

Serve the pista popsical as a subsequent treatment or as a fresh snack during the hot afternoon. It goes well without any accompaniment, just enjoy it as it is. You can store the remaining popsicals in the freezer for a week.

If you can cover them to avoid making ice crystals by using paper cups. When ready to eat, move out and allow one minute at room temperature or immerse the mold in warm water to easily remove.

General question

1. Can I skip pista essence?

Yes, you can leave it. Popsical will still have a good taste with only pistachios.

2. Can I use almonds instead of pistachios?

Yes, almonds or even cashews can be used. The taste will change but it works.

3. Do I use boiled milk?

Yes, boiling makes milk a little thick and creamy which gives better textures.

4. Can I reduce sugar?

Of course you can adjust the sugar according to your taste. Just don’t leave it completely.

5. Do I make it in advance?

Yes, you can prepare and free it a day before, it is good in the freezer for a few days.

If you have any other question about this Pistachio popsical recipe Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest, YouTube And Twitter ,

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